Instructions

Rinse and drain the chickpeas: Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.

Dry the chickpeas: Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.

Toss the chickpeas with olive oil and salt: Spread the chickpeas out in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.

Roast the chickpeas in the oven for 20 to 30 minutes: Stir the chickpeas or shake the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.

Toss the chickpeas with the spices: Sprinkle the spices over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.

Recipe Notes

Besides eating these chickpeas as a snack, you can toss them with salads or sprinkle over soup in place of croutons.

Saturday, July 2, 2016

I saw this post on withfoodandlove.com and really got excited about it. I have a bounty of eggplants and tomatoes in my kitchen garden at the moment. You can bet I'm going to be putting these together over the holiday weekend. They look amazing! These look like a great addition to any 4th of July picnic. They are vegan with the exception of the aioli, but this could be constructed with a vegan mayo substitute, if desired. Let's make them and see if they taste as good as they look! Please skip over to the With Food And Love site to see all the amazing recipes and more. You will be glad you did! xo Leslie

Be sure to squeeze out the eggplant pulp well. Too much moisture will change the consistency of the patty. These sliders could easily be turned into full-sized veggie burgers. The recipe will make about 6 - 8. I used Bread Srsly's sourdough rolls as a slider buns.

By: Sherrie Castellano | With Food + Love

Makes: 15 sliders

Ingredients

1 lb. eggplant, cubed

½ cup onions, diced

1 cup white beans

½ cup fresh parsley

1 tablespoon olive oil

½ cup oats

½ cup ground flax seed

1 teaspoon garlic powder

½ teaspoon sea salt

½ teaspoon black pepper

slider buns

Instructions

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Preheat the oven to 400 degrees.

Pulse the eggplant and onions to a medium-fine coarseness. Squeeze the water out of eggplant mixture handful by handful and then set it on a tea towel to the side to further dry.

Pulse the white beans, parsley and olive oil, and set aside. Pulse the oats, flax, garlic powder, salt and pepper until a flour forms, and set aside.

Return back to the eggplant, and squeeze out any more water into the tea towel. Combine all the ingredients in a bowl and mix thoroughly.